Pecan Pumpkin Crunch Recipe

Name: Pecan Pumpkin Crunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons (1/2 stick) unsalted butter, at room temperature, plus more for baking dish; 1 (15-ounce) can pumpkin puree (not pie mix); 1 cup heavy cream; 4 large eggs; 1/2 cup granulated sugar; 1/2 cup packed light brown sugar, divided; 1 tablespoon bourbon, optional; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/2 teaspoon ground cinnamon, divided; 1/4 teaspoon table salt; 1 1/2 cups roughly chopped pecans; 1/4 cup all-purpose flour; Bourbon Whipped Cream, recipe follows; Ice cream, optional; 1 cup heavy cream; 1 tablespoon confectioners' sugar; 1 tablespoon bourbon

Servings: persons

4 tablespoons (1/2 stick) unsalted butter, at room temperature, plus more for baking dish
1 (15-ounce) can pumpkin puree (not pie mix)
1 cup heavy cream
4 large eggs
1/2 cup granulated sugar
1/2 cup packed light brown sugar, divided
1 tablespoon bourbon, optional
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon, divided
1/4 teaspoon table salt
1 1/2 cups roughly chopped pecans
1/4 cup all-purpose flour
Bourbon Whipped Cream, recipe follows
Ice cream, optional
1 cup heavy cream
1 tablespoon confectioners' sugar
1 tablespoon bourbon

1
Heat the oven to 350 degrees F and arrange a rack in the middle.
2
Coat an 8 by 8-inch baking dish with butter and set aside.
3
Combine the pumpkin, cream, eggs, sugar, 1/4 cup brown sugar, bourbon, if using, ginger, nutmeg, 1/4 teaspoon cinnamon, 1/8 teaspoon salt in a large bowl.
4
Whisk until evenly combined and pour into the prepared baking dish.
5
Cut the butter into small pieces and add to a medium bowl.
6
Stir in the pecans, flour, and the remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1/8 teaspoon salt and mix until it holds together somewhat but still crumbles.
7
Scatter the topping over the pumpkin mixture and bake until the edges are puffed and the filling is set in the center, about 45 minutes to 1 hour.
8
Remove to a rack to cool to room temperature.
9
Serve with the Bourbon Whipped Cream and/or ice cream.
10
Bourbon Whipped Cream:
11
Add the heavy cream to a medium bowl.
12
Beat the cream with a hand-held mixer until thick and frothy.
13
Add the sugar and bourbon and beat until medium peaks form.

1181

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 tablespoons (1/2 stick) unsalted butter, at room temperature, plus more for baking dish, 1 (15-ounce) can pumpkin puree (not pie mix), 1 cup heavy cream, 4 large eggs, and more.

Yes, Pecan Pumpkin Crunch falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pecan Pumpkin Crunch

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